These sweet-salty bites of Spanish ham are a perfect, supereasy addition to any cocktail party.
What to buy:
Look for membrillo, also called quince paste, in gourmet groceries and Latin markets.
Serrano ham is a salt-cured ham from Spain. If you can’t find it, substitute prosciutto.
Manchego is an aged sheep’s-milk cheese from Spain; look for it in gourmet groceries.
All of these Spanish products are available online at La Tienda.
Game plan: The mint oil and toasted baguette can be made a day ahead of time. Store the baguette slices in an airtight container so that they don’t get stale.
This recipe was featured in our Killer Apps story.
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Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Blanch mint by submerging leaves for 10 seconds in boiling water, then immediately placing in ice water. Remove mint from ice water and pat dry.
Combine mint leaves and olive oil in a blender and purée until smooth. Pour mint oil into a container and let steep for at least 2 hours. Strain through a fine mesh strainer into an airtight container, cover, and set aside.
Heat oven to 400°F. Arrange ham on a baking sheet lined with parchment paper. Bake until ham is crisp and golden brown, about 15 to 20 minutes. Place ham on a paper towel to drain and cool. Meanwhile, cut membrillo into 1-1/2-by-3/4-by-1/4-inch-thick rectangles; set aside. When ham has cooled, crumble it and set aside.
On each slice of toasted baguette, place a membrillo rectangle, a few crumbles of ham, and a shaving of cheese. Drizzle mint oil on top and serve.
Beverage pairing: Bodegas Martín Códax Albariño, Spain. Salty, sweet and rich with flavor, this dish requires a wine to counterbalance it. Since the theme is Spain, it’s good to go with a Spanish wine, in this case a crisp, lemony Albariño—brisk and bright.
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